Soup with meatballs and zucchini
Description
Zucchini are very tender, so it's important not to overcook them. Just drop them into the boiling soup and immediately turn off the heat. The zucchini will cook perfectly from the residual heat.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Wash and peel the vegetables. Cut the potatoes into cubes and place them in boiling water. Bring to a boil, add salt, and skim off the foam.
- 3
Step 3
Season the ground meat with salt to taste, add a spoonful of semolina or cornstarch, and mix well. Roll into small meatballs and drop into the soup. Simmer over low heat for 5–7 minutes.
- 4
Step 4
Thinly slice the celery and leek. Cut the sweet pepper into smaller pieces. Dice the carrots smaller than the potatoes. Add to the soup after the meatballs float to the surface. Cook for 3 minutes.
- 5
Step 5
Cut the zucchini into cubes. Do not peel the skin from young zucchini.
- 6
Step 6
Add the zucchini to the soup, stir in black pepper and marjoram, mix well, and turn off the heat. Let the soup steep, covered, for 15–20 minutes.
- 7
Step 7
Serve the soup hot with bran bread and fresh herbs.